Less than 15 minutes
For the dressing:
1 tsp. Dijon mustard
1 tsp. Runny honey
45ml White wine vinegar
120ml Extra virgin olive oil
For the Salad
2 Gem lettuces, quartered
1 Courgette, cut into thin rounds
3 Spring onions, cut into small discs
2 Baby cucumbers
100g French beans, left whole
1/2 Fennel, finely shaved
100g Sugar snap peas
Handful fresh mint leaves
Handful fresh parsley leaves
1 Cretan barley rusk
75g Pistachios, lightly roasted, roughly chopped
Season with flaked sea salt & pepper, to taste
Put the Dijon mustard and honey into a jar, and mix together into a paste. Add the orange blossom water and vinegar, stir well to combine. Pour in the olive oil, screw the lid on tightly, and shake until you have an emulsion. The dressing can be made in advance and stored in the fridge.
To prepare the salad, take a large mixing bowl, add the raw vegetables and picked herbs. Crumble the rusk into bite size pieces, add half of the feta, douse with the orange blossom vinaigrette, season to taste and gently toss.
Transfer to a serving plate, crumble the remaining feta and sprinkle generously with pistachios.
Recipe by James Walters, self-taught chef and founder of Arabica.